Venga!, Spanish for “come on”, is the latest boutique patisserie to hit Beverly Hills- focusing on delicate French pastries and a myriad of gelato options. If you’re not looking to satisfy your sweet tooth, Venga! also provides a delightful lunch menu alongside coffees and teas to quench your thirst and feed your caffeine addiction. Far from a dessert mega mart, Venga!’s moderately sized menu exemplifies the notion of less is more – beautifully illustrated through Pastry Chef Kriss Harvey’s use of the rawest natural ingredients around and master craftsmanship in patisserie. Venga! is now closed.

Simple Vision

Switching gears from beverage sales to a boutique pastry shop, owner Shahriar Besharat’s vision for Venga! is simple: “re-invent our relationship with food through timeless craftsmanship using the absolute best quality raw natural ingredients” and ultimately provide an exquisite quality product, courtesy of pastry chef Kriss Harvey. As an accomplished pastry chef, some of Chef Harvey’s professional training in the art of patisserie includes pastry chef at The Ritz-Carlton, Washington D.C., Corporate pastry chef and representative for Pacojet, and extensive training in Europe for chocolate work and gelato mastery, amongst many other facets of patisserie.

Lined with top of the line European equipment, the immaculate kitchen at Venga! is where the imagination of pastry chef Kriss Harvey runs rampant, providing authentic French macarons to more modern desserts and pastries. Chef Harvey tells us, the objective is to impart “flavor, technique, and imagination” through pastry and this is embodied in his Canneles de Bordeaux and his artisanal gelato.

The Goods

The Canneles de Bordeaux is a specialty to the region of Bordeaux, France. Chef Harvey spent nearly a decade developing and perfecting the recipe for his Canneles de Bordeaux and it definitely shows in this delectable yet simplistic treat. Golden brown and crunchy on the exterior with a soft and moist interior reminiscent of a baked crème anglaise, this rustic dessert requires three days of preparation to create. The Canneles is made in the most authentic and traditional manner, as Chef Harvey tells us, it is baked “in a special copper tin and greased with beeswax, without the beeswax, it is not a Canneles de Bordeaux”.

The artisanal gelato at Venga! are hidden away in a beautiful piece of European equipment, keeping all of the freshly made and spun gelato in the texture as the pastry gods intended: soft, smooth, and readily consumed. Venga! provides 16 flavors daily ranging from gianduja – chocolate hazelnut to basmati rice with a selection that is always changing. If you’re looking for a non-dairy option, the Superleggera – named after the 1965 Lamborghini, is an ultra light meringue based ice cream with a hint of lemon.

So Venga! and find out for yourself.




Where?
Venga!
452 N. Canon Dr.
Beverly Hills, CA 90210

Additional Information
http://vengabh.com
https://www.facebook.com/VengaBeverlyHills

– Tiffany Wang

Photography provided by Nina Emery Semaun

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